serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 500 g beef mince
- 1 small red onion, grated
- Handful of flat leaf parsley leaves, roughly chopped
- 2 tsp Dijon mustard
- ½ tsp salt
- 1 tbsp olive oil
- 1 pineapple, peeled and cut into wedges
- 4 good-quality hamburger buns, split/halved horizontally
- 4 slices (cored) fresh or tinned pineapple, drained
- 2 cooked beetroot, sliced
- butter lettuce or soft round lettuce leaves
BBQ sauce
- 50 g brown sugar
- 100 ml Hoisin sauce
- 1 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 3 tbsp rice wine vinegar
- 1 red chilli, chopped
- 4 garlic cloves, crushed
- 2 tsp grated ginger
Instructions
1. Put all the ingredients for the BBQ sauce into a small saucepan over a low heat. Stir and warm through until the sugar has dissolved. Simmer until syrupy and leave to cool before serving.
2. Put the mince and onion in a bowl. Add the red onion, parsley, Dijon mustard and salt and season with freshly ground black pepper. Combine well and form into four patties, making them slightly larger than the buns because they will shrink during cooking.
3. Heat the oil in a large griddle or non-stick frying pan over a medium to high heat. Add the hamburger patties and, because the patties tend to puff up, make a small dip in the centre of each with the back of a spoon. Cook for 4 minutes on each side, or until done to your liking. Remove and keep warm.
4. While the burgers are cooking, heat a griddle pan or grill and cook the pineapple wedges until slightly charred on both sides. Toast or griddle the cut sides of the buns in the same way.
5. Spread some cause sauce onto the buns, then top with lettuce leaves, pineapple, beetroot, burgers and top with a fried egg.
© William Granger 2019
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
